Forager Risotto Rice with Tasmanian Native Pepperberry and Beetroot

Combining the best of Tasmanian Native Pepperberries and Beetroot with Arborio rice to produce a quick and easy gourmet risotto. Amazing bright red/purple colour when cooked and with a nice but subtle pepperberry background.

100% nature product, healthy, gluten free and high in fibre.

Simple to prepare in less than 20 minutes, just add 1 tablespoon of butter and 1.5 tablespoons of extra virgin olive to a pan. Saute a clove of minced garlic and 1/2 a small diced onion.  Add risotto mix then slowly add 1 cup of wine or water and 1 litre of chicken or vegetable broth, constantly stirring to allow rice to absorb moisture.  Cook for approximately 20 minutes, season and add Parmesan cheese and fresh truffle if available.

300g